نتایج جستجو برای: استاندارد haccp

تعداد نتایج: 36002  

2011
Lies Beekhuis-Gibbon Catherine Devitt Paul Whyte Luke O'Grady Simon J More Bairbre Redmond Suzanne Quin Michael L Doherty

Part 1 of the study described the development of a Hazard Analysis and Critical Control Point (HACCP) based programme and accompanying handbook for the control of mastitis. This paper describes the implementation and evaluation of customised HACCP-based programmes, which were developed from the handbook and assessed on six Irish dairy farms. Both quantitative and qualitative (action research) r...

2004
Adriane Mack Thomas Schmitz Brigitte Petersen

Standards und gesetzliche Regelungen fordern von den Unternehmen den Aufbau kettenorientierter Qualitätsmanagement-Systeme (QM-Systeme) und die Verpflichtung zur Eigenkontrolle. QM-Systeme sollten die Grundsätze des Hazard Analysis and Critical Control Point Konzeptes (HACCP-Konzept) einschließen. Hierzu gehört auch die Dokumentation der HACCP-bezogenen Maßnahmen. Vorliegender Beitrag erläutert...

2003
Michael Ollinger

Sanitation and process control costs increased the costs of producing meat and poultry by about 0.5 percent in the period preceding the promulgation of the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) rule of 1996. However, there was no benefit in trying to avoid these costs. Large slaughter plants and all further-processing plants with poor performance of sanitation...

Journal: :Emirates Journal of Food and Agriculture 2003

Journal: :International journal of environmental health research 2005
Denise Worsfold

A survey of food safety training was conducted in small food manufacturing firms in South Wales. Structured interviews with managers were used to collect information on the extent and level of food hygiene and HACCP training and the manager's perceptions of and attitude towards training. All the businesses surveyed had undertaken some hygiene training. Hygiene induction programmes were often un...

2008
Ema Maldonado-Simán Agustín Ruíz-Flores Rafael Núñez-Domínguez Mariano González-Alcorta Bertha Alicia Hernández-Rodríguez

This research studies the characteristics of the Mexican pork sector; adoption status of quality management systems, and product destinations. Ninety six percent of fifty enterprises have fully answered a questionnaire. Ninety percent are small and medium-sized, the rest are large-sized firms. Nineteen percent of them have totally adopted HACCP, sixty three percent are implementing or planning ...

2013
Andrea Osimani Lucia Aquilanti Stefano Tavoletti Francesca Clementi

Food safety is essential in mass catering. In Europe, Regulation (EC) No. 852/2004 requires food business operators to put in place, implement and maintain permanent procedures based on Hazard Analysis and Critical Control Point (HACCP) principles. Each HACCP plan is specifically implemented for the processing plant and processing methods and requires a systematic collection of data on the inci...

2013

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological, physical and chemical hazards identified at each processing stage in the hazard analysis worksheet were incorporated into the HACCP plan to assess ...

Journal: :Journal of food protection 1998

The HAACP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point System" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles but made their wording more concise: revised and added definitions such as those for hazard, verif...

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